"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Delightful Chicken Souffle Recipe

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This recipe for Delightful Chicken Souffle, by , is from The The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Graham Johnson
Added: Friday, September 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 slices white bread, crusts removed
5 boneless, skinless chicken breast halves, cooked, thinly sliced diagonally
1/2 cup mayonnaise
1 cup grated cheddar cheese, divided
5 large eggs
2 cups milk
1 teaspoon seasoned salt
1/2 teaspoon white pepper
1 (10 ounce) can cream of mushroom soup,undiluted

Directions:
Directions:
Butter 9 x 13-inch baking dish. Line bottom with 8 slices of bread, buttered on 1 side. Cover with sliced chickien. (You could use deli-sliced chicken instead of cooking chicken breasts.)

Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese. Top with remaining 8 slices bread.

Beat together eggs, milk, salt and pepper and pour over entire casserole. Refrigerate all day or overnight.

When ready to bake, spread mushroom soup with back of large spoon over top of casserole.

Bake uncovered at 350 for 45 minutes.

 

 

 

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